Heat a drizzle of olive oil in a large skillet over medium heat. Add diced onions, sautéing until golden and translucent, about 5–7 minutes. Stir in minced garlic and chopped chipotle peppers for 1–2 minutes until fragrant.

Incorporate drained black beans into the skillet, stirring into the aromatics. Pour in vegetable stock and mash lightly with a fork. Simmer for 5–8 minutes until thickened, stirring occasionally. Finish with fresh lime juice.

Warm the corn tortillas either by microwaving for 30–45 seconds or sealing in foil and heating at 350°F for about 10 minutes.

Lightly grease a baking sheet. Take each warm tortilla, brush both sides lightly with oil, add black bean filling, sprinkle cheese, and fold in half. Arrange on the baking sheet.

Preheat oven to 400°F and bake the tacos for 15–20 minutes or until golden brown. Flip halfway through for even crispiness.

Allow baked tacos to cool on a wire rack before serving with toppings like fresh salsa, avocado, or shredded lettuce.